Italian salsa is a snap with tomatoes from can, seasoning

Having a jar of salsa in the fridge and a bag of tortilla chips in the pantry is the sure way to be "at-the-ready" for drop-in guests, or to have a quick appetizer to take to the pool.

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While salsa's south-of-the-border flavor is a perennial favorite, I've come up with a Mediterranean variation that is a real party pleaser.

If you've followed this column, you've probably run across a recipe using canned diced tomatoes seasoned with basil, oregano and garlic. I've come up with at least a dozen ways to utilize this tasty convenience product, and this week's recipe for Italian Salsa is the result of one of my recipe-development sessions.

The canned tomatoes are drained and combined with capers, black olives, olive oil, balsamic vinegar and slivered fresh basil for a dip that's light and flavorful. The canned tomatoes are well seasoned, eliminating the need to add fresh garlic or any dried herbs. The fresh basil, added just before serving, adds extra flavor, but the dip would taste just fine without it.

You can whip this dip up in an instant if you keep the ingredients in the refrigerator. Then all you'll need to do is drain the cans and jars, chop up the green onions, parsley and basil and toss it all together.

This salsa also is wonderful spooned over grilled tuna steaks or chicken breasts.

I've also made succulent baked fish or shrimp with a similar combination. Just spoon the salsa over the top of your favorite fish fillets or peeled and deveined shrimp, sprinkle with feta cheese and bake at 425 degrees for 10 to 15 minutes.

If you've got a boom of backyard tomatoes, or if you come across some vine-ripened tomatoes at a farm stand, you can easily substitute them for the canned tomatoes.

You'll need to combine five diced ripe tomatoes, teaspoon dried basil leaves, teaspoon dried oregano and one clove of pressed garlic before proceeding with the recipe.

Italian Salsa

1 24-ounce can diced tomatoes seasoned with basil, oregano and garlic, drained well

1 3-ounce jar capers, drained

2 4-ounce cans sliced black olives, drained

3 green onions, washed, dried and thinly sliced

2 tablespoons chopped fresh parsley

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

1/4 cup packed fresh basil leaves, chopped or cut into thin slivers

Bagel or pita chips, for dippingCombine all ingredients except fresh basil in a container with a tight-fitting lid. Cover and refrigerate until ready to serve. Stir in chopped fresh basil just before serving. Serve as a dip for the bagel or pita chips.Makes 10 appetizer servings.

Nutrition information per serving: 34 calories, 2 grams fat, less than 1 gram saturated fat, 0 milligrams cholesterol, 4 grams carbohydrates, 1 gram fiber, 1 gram protein, 221 milligrams sodium.Nutrition analysis provided by Michelle Baglio, a licensed and registered dietitian of the Augusta District Dietetic Association.

COMING JULY 7: Prepared pesto sauce and bottled Italian salad dressing season up a delicious summer pesto penne chicken salad.See Karin prepare the recipe at noon Tuesday on WJBF-TV (Channel 6).

KARIN CALLOWAY QUICK COOKINGWrite to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903. Or send e-mail to karin.callaway@comcast.net. You can find previous Quick Cooking recipes through the online archive at AugustaChronicle.com/karin.